White Apricot Variable Temperature Type Test And Simulation Analysis Of Hot Air Drying

White apricot Kuqa is Xinjiang specialty, sweet flesh, superior taste and rich in trace elements needed by the body. Late spring little white apricot mature season every year, there are a large number of little white apricot waste because of not easy to storage and transportation,making little white apricot as dried apricots is a way to reduce the loss, and it can reduce the apricot farmers loss and promote the development of the industrial chain. According to the actual situation, we design a composite type hot air oven and proposed a method to apply to become warm dry white apricot drying operations; Using methods of computational fluid dynamics software by FLUENT14.0 white apricot drying oven process was simulated,reducing the cost of the actual experiment.White apricot variable temperature drying technology research:Using the method of variable temperature drying apricot,we select the drying wind speed 9m/s and 11m/s two levels, divided into pre-drying temperature 60℃ and 55℃,two levels of the mid 80℃and 75℃, two levels of the late 70 癈 and 65℃. Including wind speed in a constant in the experiments, the early temperature B’s time is an hour, the time of middle temperature C is two hours, the late temperature D until the last. After analyzing the results of the orthogonal experiment we determine the wind speed 9m/s, pre-temperature 60 ℃, the mid-temperature 80℃,70℃late for the optimal combination of temperature. The method of variable temperature drying compared to the constant temperature drying, drying time is shortened 3h, enhance the efficiency of 28.3%.Hot air oven design and simulation analysis:This part introduces the basic structure and operating principle of composite hot air oven,the theoretical knowledge and calculated parameters, simplifying the oven model in GAMBIT and division the grid. The simulation of drying oven is carried out by using FLUENT14.0 ANSYS software. Through the analysis of each field obtained cloud,we can get the following conclusions:Pressure distribution throughout the oven within a reasonable transition relatively smooth,it is suitable for drying operations; Distribution of the velocity field near the bottom and around the large tank wall, due to hampered apricots, the velocity field is low in the middle drying operation area.; The temperature field of the bottom-up gradually increased, the temperature of the drying area at the bottom of the relatively low, in the dry area above the temperature is high but not in this area dried apricots. Conclusion in the light of simulation computation, this paper puts forward the corresponding optimization measures for improvement.Using CFD to simulate oven is a conventional testing methods to solve the high cost, the relevant data is difficult to measure.It provides a new way to study complex flow field of hot air oven, also to optimize the drying box provided.